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Copycat Outback Baked Potato Soup

Copycat Outback baked potato soup is an ultra-creamy, thick soup made with a smooth milk-cream roux and tender baked potato chunks. Finished with cheddar, sour cream, bacon, and chives for a restaurant-style baked potato vibe in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Baked potato base
  • 4 russet potatoes baked, cooled, and peeled
  • 6 bacon cooked and crumbled
Creamy soup base
  • 5 tbsp unsalted butter
  • 1 1/3 cup all-purpose flour
  • 4 cup whole milk
  • 1 cup heavy cream
  • 1.5 cup shredded cheddar
  • 0.75 cup sour cream
  • 0.5 cup chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
  • extra sour cream for serving
  • extra cheddar for serving
  • extra bacon for serving
  • chives for serving

Equipment

  • 1 Dutch oven

Method
 

Prep the potatoes
  1. Chop the baked potato flesh into small pieces and set aside for folding into the soup.
Make the thick roux
  1. Melt the butter in a large pot over medium heat, then whisk in the flour.
  2. Cook the flour mixture for 2 minutes, whisking constantly, until it smells lightly toasted.
Build the creamy soup
  1. Gradually whisk in the milk, cream, and broth until smooth, then keep whisking while you cook.
  2. Continue stirring until the mixture thickens, about 8-10 minutes, with a smooth, velvety texture.
Add potatoes and season
  1. Fold in the chopped baked potato and mash some of it into the soup for added thickness.
  2. Stir in the cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Ladle the soup into bowls and top generously with extra sour cream, cheddar, bacon, and chives.

Notes

For the smoothest texture, keep whisking while adding the milk mixture and continue stirring as it thickens so no flour lumps form. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of milk if needed. Freezing is not recommended because the dairy can separate after thawing. For a lighter swap, use reduced-fat cheese and half-and-half for part of the cream.